Whisk the eggs with the sugar and vanilla in a bowl until they are pale and very thick. Combine the flour and cocoa powder and fold into the egg mixture evenly. Stir in the melted butter. Divide the mixture evenly between the pans (or if you only had one pan like I did last night, bake it one layer at a time). Bake for about 15 minutes, until the cake is risen and springy to the touch. Let cool in the pan for a couple of minutes, then turn out onto a cooling rack to cool completely. While the cakes are cooling whip the cream with a mixer until it starts to thicken, then beat in the powdered sugar and vanilla. Continue beating until soft but fairly stiff peaks form. Sprinkle a little powdered sugar onto your cake plate then place one of the cake layers onto it. Spread the cake layer with a thick layer of the whipped cream. Next spoon 1/3 of the cherries onto the whipped cream (I don't use the whole filling, I just spoon out the cherries individually). Repeat with the next layer of cake. After placing the final layer of cake on the top frost the entire cake with the remaining whipped cream. Place the final 1/3 of the cherries on the top, cover the sides with the grated chocolate, and add the chocolate curls to the top. Keep cake chilled. Serves 8-10.

Search This Blog

Blog Archive

I was featured...

Grab My Blog Button!

Follow by Email

Welcome!

I am a fully devoted follower of Christ, a wife and partner in ministry to my awesome husband, a mother to our two precious children, and a homemaker. Here is where I talk about my family, cooking, homeschooling, traveling and life in general. I'm so glad you stopped by! I hope you enjoy your visit~don't forget to leave a comment so I can come visit you, too!